Tomato and Kidney Bean Soup Recipe

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Tomato and Kidney Bean Soup
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Ingredients:

Directions:

  1. In a large saucepan fry the celery, carrot, onion and chilli for about 5 minutes.
  2. Add the kidney beans (once drained and washed) and the tomato juice.
  3. Bring to the boil and blend with a stick blender.
  4. Season to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 21.07 Kcal (88 kJ)
Calories from fat 0.09 Kcal
% Daily Value*
Total Fat 0.01g 0%
Cholesterol 0.01mg 0%
Sodium 26.17mg 1%
Potassium 164.43mg 3%
Total Carbs 4.67g 2%
Sugars 2.42g 10%
Dietary Fiber 1.4g 6%
Protein 0.81g 2%
Vitamin C 24.1mg 40%
Vitamin A 0.1mg 3%
Iron 0.2mg 1%
Calcium 18.2mg 2%
Amount Per 100 g
Calories 32.34 Kcal (135 kJ)
Calories from fat 0.14 Kcal
% Daily Value*
Total Fat 0.02g 0%
Cholesterol 0.02mg 0%
Sodium 40.16mg 1%
Potassium 252.32mg 3%
Total Carbs 7.16g 2%
Sugars 3.71g 10%
Dietary Fiber 2.15g 6%
Protein 1.24g 2%
Vitamin C 37mg 40%
Vitamin A 0.2mg 3%
Iron 0.2mg 1%
Calcium 28mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
    Points
  • 0
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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